Lanche

Italy

Invented by Stefano Callegari in 2008 in Rome, trapizzino is a popular street food item consisting of a pocket of pizza bianca that is typically filled with a meat or vegetable filling &ndash; usually classic Roman dishes that would traditionally be impossible to consume on the go. The tasty trapizzino originated from pizza by-the-slice, and its name is a play on words combining tramezzino (Italian triangular sandwiches) and pizza. This snack should be soft on the inside and crunchy outside, and due to its popularity, it even gained international acclaim and started to appear on the streets of New York as well.

Trapizzino

Tremoços, também conhecidos como feijão-de-lupini, são um lanche popular em Portugal e outros países do Mediterrâneo. Essas sementes de leguminosas amarelas vêm do gênero Lupinus e são conhecidas por seu alto teor de proteína e fibra. Os tremoços são tipicamente embebidos e cozidos para remover seu amargor natural e então conservados em salmoura. Eles são frequentemente apreciados como um lanche de bar, servidos frios e comidos espremendo os grãos para fora de suas cascas. Os tremoços são apreciados por seu sabor levemente amargo e salgado, tornando-os um acompanhamento favorito para bebidas, geralmente cerveja.

Tremores

Ulundu kozhukattai is a traditional dish that's preapred for Lord Ganesha's birthday encompassing the months of August and September (the festival lasts for 10 days). The dish is made from urad that's soaked, ground, steamed, shaped into ovals, and stuffed into rice flour wrappers. The urad dal is combined with green chili peppers, ginger, asafoetida, sesame oil, mustard seed, curry leaves, and salt before the filling is stuffed into the rice paper. The concoction is steamed until shiny and smooth, and ulundu kozhukattai is then served while still warm.

Ulundu kozhukattai

India

Upperi is a popular Indian snack made by frying thin slices of plantain in coconut oil. The chips are flavored with salted water while they are still frying in oil. The snack is a specialty of Kerala, especially during the Onam harvest festival, when these salted chips take center stage in a banana leaf during Sadya, a vegetarian banquet. It is available throughout the year, but during Onam, all of the shops are stacked with fresh yellow chips sealed in plastic bags. It is recommended to pair upperi with a hot cup of coffee or tea for a delicious snack.

Upperi

Bosnia and Herzegovina

This traditional Herzegovinian meal is made with delicious, oily fritters that are drizzled with homemade sour milk combined with butter and garlic. The fritters are made according to an old Herzegovinian recipe utilizing flour, eggs, milk, and salt. This dish is a key part of Herzegovinian cuisine, the one that has reared many generations, and it is a symbol of the ancestors' tradition. Nowadays, it is a top-tier delicacy across Herzegovina.

Uštipci s lučnicom

Viazi karai is a crunchy Kenyan specialty consisting of boiled potatoes that are coated in a batter made with regular and gram flour, and either turmeric or saffron. The battered potatoes are then deep-fried in hot oil until golden brown. When served, viazi karai potatoes are typically served with tamarind chutney on the side, although any type of chutney will do. One should be careful not to overheat the oil, because the batter will burn before the potatoes are thoroughly cooked on the inside. These crispy potatoes are sold on most street corners throughout coastal Kenya.

Viazi karai

Croatia

Vrlički u&scaron;tipci are traditional fritters originating from Vrlika in Croatia. The batter is made with dark flour, salt, lukewarm water, a tiny bit of local schnapps called rakija, and (optionally) an egg or two. The combination is traditionally mixed in a wooden bowl until the bubbles start to form on the surface. The batter is then poured into hot oil or melted pork fat, and the fritters are turned over until they develop a nice golden color and a crispy exterior. When served, they can be eaten on their own, sprinkled with salt for a savory version, or accompanied by fruit jams for a sweet version.

Vrlički uštipci

Netherlands

Worstenbroodjes are a Brabant specialty consisting of bread rolls filled with meat (usually ground pork and beef), spices, and herbs such as pepper, nutmeg, and parsley. These savory rolls are consumed throughout the year, but they are especially popular during the colder months in the Netherlands. It is recommended to brush the rolls with egg wash and bake them until they develop a golden-brown color on the crust.

Worstenbroodje

Tanzania

Although it shares the name with the traditional Italian dish, this version from Zanzibar does not have much in common with Italian pizza. It is made unleavened dough that is stretched thin and filled with various ingredients. When filled, the sides are wrapped, and this pancake-like creation is then fried in ghee until it is golden and crispy. The combination of ingredients in the filling may include anything from meat such as beef or chicken, seafood, various vegetables, cheese, mayonnaise, or eggs. Sweet versions often consist of different combinations of bananas, chocolate spread, mangoes, or peanut butter. Although it is not known how and when it originated, this quick and filling snack has become a common sight in Zanzibar. It is mostly prepared and sold by street vendors.

Zanzibar pizza

One of Poland's favorite fast foods is this unique open-faced sandwich. The scrumptious Polish zapiekanka is made with a plain white baguette cut lengthwise, topped with a variety of tasty ingredients and a generous heaping of grated semi-hard cheese, and grilled under a broiler. Hailing back to the 1970s, this snack originated at a time when even the most basic of ingredients were hard to come by in communist Poland, and people had to think of how to make the best use of whatever they had available. The original zapiekanka was made with saut&eacute;ed mushrooms and cheese, but with time, a variety of other ingredients such as meat, bacon, sausages, or even feta cheese, olives, and pineapple started to become customary toppings for these crusty warm sandwiches. They are always served sizzling hot, most often with a drizzle of tomato ketchup on top. Though available across the country, zapiekanka remains the most popular snack at the fast food stands of Krakow, especially in the wee weekend hours after a long night of overindulgence.

Zapiekanka

Ziva is a traditional snack consisting of horseshoe-shaped puff pastry that's topped with sesame seeds and filled with cheese and olives. It is believed that ziva was invented in 1989 by Neri Avneri at Nargilla restaurant. This tasty snack is usually served with eggs, Israeli salad, or zhug sauce.

Ziva

Zongzi is a Chinese snack made with glutinous rice that is stuffed with various ingredients, wrapped in reeds, lotus, bamboo, or similar large flat leaves, then steamed or boiled. Each type of leaf imparts a unique flavor and aroma to the rice. Common fillings include both savory and sweet ingredients such as yam, boiled peanuts, hard-boiled eggs, mushrooms, chicken, red bean paste, pork, and vegetables. Zongzi is most often consumed during Dragonboat Festival (Duanwu Festival).